Description
This vibrant Sweet Potato Buddha Bowl combines roasted sweet potatoes, crunchy veggies, and creamy avocado for a nutritious meal that’s both satisfying and visually appealing.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) chickpeas
- 4 cups fresh spinach
- 1 cup bell peppers, sliced (variety of colors)
- 1 ripe avocado, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel and dice the sweet potatoes into bite-sized pieces. Toss in a bowl with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes until golden brown and tender, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add drained chickpeas and season with spices like paprika or cumin if desired. Sauté for about 5-7 minutes until crispy.
- In a large bowl, layer fresh spinach at the bottom followed by roasted sweet potatoes, sautéed chickpeas, sliced bell peppers, and creamy avocado on top.
- Drizzle fresh lemon juice over the assembled bowl and add an additional splash of olive oil if desired. Mix gently to combine without mashing the ingredients.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 18g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Feel free to substitute sweet potatoes with roasted carrots or use quinoa instead of chickpeas for different textures. Add toppings like nuts or seeds for extra crunch. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat or enjoy cold as a salad.